This recipe brings a taste of America’s west coast to Silvana’s home

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Strawberries have just the right balance of acidity and sweetness to marry well with cream in all its forms. They are good to bake with too, and can be rippled through ice cream, turned into a jam, or puréed to flavour buttercreams and icings. Berries don't continue to ripen once picked, so if you end up with a punnetful that aren't as brightly flavoured as you'd like, roasting them with a sprinkle of sugar will transform them and give you a sweet, vibrant syrup perfect for cocktails or drizzling on desserts

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